NUTTER BUTTER PB&J Cookie Bites

Name: NUTTER BUTTER PB&J Cookie Bites
Prep time: 20 min
Total time: 210 min
Yield: 24
Ingredients: 24 NUTTER BUTTER Cookies (peanut shape), divided; 3 Tbsp. butter, melted; 1 pkg. brick cream cheese, softened; ¼ cup creamy peanut butter; ¼ cup sugar; 1 cup frozen whipped topping; 2 Tbsp. seedless raspberry jam

These mini cheesecake bites are perfect party desserts with a peanut butter cookie crust and cookie and jam topping.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 24 servings.

Ingredient list

24 NUTTER BUTTER Cookies (peanut shape), divided
3 Tbsp. butter, melted
1 pkg. (8 oz.) brick cream cheese, softened
¼ cup creamy peanut butter
¼ cup sugar
1 cup thawed frozen whipped topping
2 Tbsp. seedless raspberry jam

Directions

Heat oven to 350°F.

Chop 6 cookies; reserve for later use. Finely crush remaining cookies; mix with butter until blended. Press crumb mixture onto bottoms and up sides of 24 paper-lined mini muffin pan cups.

Bake 8 min.; cool completely.

Beat cream cheese, peanut butter and sugar in medium bowl with mixer until blended. Whisk in whipped topping until blended.

Spoon into crusts.

Refrigerate 3 hours.

Top with jam and reserved chopped cookies just before serving.

Recipe Tips

SubstitutePrepare using your favorite flavor of fruit preserves or jam, such as strawberry.
Mini Muffin Paper LinersLook for the mini muffin pan liners in the baking section of your supermarket or craft store.
VariationPrepare using Neufchatel cheese and/or frozen light whipped topping.